Eggs Benedict Classic Brunch

My tiny apartment kitchen smelled like butter and triumph the first time I attempted Eggs Benedict. Id watched my grandmother make hollandaise look effortless for years, but standing there with my whisk and trembling hands, I realized magic happens when you refuse to give up on emulsified sauce.

I made these for my roommates hangover brunch after her birthday party, and she actually cried into her plate. Thats when I knew this recipe wasnt just about breakfast food anymore.

Ingredients

• 3 large egg yolks: Room temperature yolks emulsify better and prevent the sauce from breaking
• 1 tablespoon lemon juice: Fresh is absolutely non negotiable here, bottled juice makes the sauce taste sad
• 1/2 cup unsalted butter: Melt it slowly and keep it warm, not hot, or youll scramble your yolks by accident
• 1/2 teaspoon Dijon mustard: This tiny addition helps stabilize the emulsion and adds subtle depth
• Pinch of cayenne pepper: Just enough to wake up your palate without making it spicy
• 4 large eggs: The fresher the eggs, the better they hold their shape when poaching
• 2 English muffins: Toast them until theyre golden with some crunch, still soft inside
• 4 slices Canadian bacon: Sear them quickly in a hot pan for those beautiful caramelized edges
• 1 tablespoon white vinegar: Helps the egg whites set faster and keeps them tidy in the water

Instructions

Make the hollandaise base:

Set a heatproof bowl over simmering water and whisk yolks with lemon juice until they turn pale and thick enough to leave a trail when you lift the whisk.

Emulsify the butter:

Drizzle in the warm melted butter agonizingly slowly while whisking like your life depends on it, watching the mixture transform into silky sunshine.

Season and keep warm:

Whisk in mustard, cayenne, and salt, then remove from heat but keep the bowl somewhere warm because hollandaise hates getting cold and separating.

Toast your foundation:

Butter and toast the English muffin halves until theyre golden brown and ready to stand up to all that sauce about to happen.

Sear the bacon:

Throw Canadian bacon in a hot skillet for about two minutes per side until it develops gorgeous color and warms through.

Create the vortex:

Bring water to a gentle simmer, add vinegar, and swirl it into a little whirlpool before sliding each egg in carefully.

Poach to perfection:

Let the eggs dance in their vortex bath for three to four minutes until whites are set but yolks remain gloriously runny.

Build your masterpiece:

Stack toasted muffin, seared bacon, and poached egg, then drown the whole thing in warm hollandaise like you mean it.

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This recipe became my Sunday tradition during my first real job, marking the end of chaotic weeks with something that demanded my full attention and rewarded me with edible gold.

Getting That Restaurant Style Presentation

Pat your poached eggs dry with paper towels before placing them on the muffins so the sauce clings instead of sliding right off onto the plate.

Timing Everything Perfectly

Start your hollandaise first since it holds warmth better than poached eggs hold their prime texture, and toast your muffins during the last minute of egg poaching.

Making It Your Own

The beauty of this dish lies in its versatility for whatever brunch mood strikes you or whoever is sitting at your table.

• Swap Canadian bacon for smoked salmon if youre feeling fancy
• Sautéed spinach turns this into Eggs Florentine for the vegetarians
• Everything bagel seasoning on the hollandaise changes everything

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Theres something deeply satisfying about mastering a dish that intimidates most cooks, and the first bite of that silky sauce makes every whisked moment worth it.

Recipe FAQs

→ How do you poach eggs perfectly?

Use gently simmering water with a splash of vinegar to help the whites coagulate. Crack eggs into a bowl, swirl the water to create a vortex, and slide eggs in carefully. Cook 3-4 minutes until whites are set but yolks remain runny.

→ What ingredients make the hollandaise sauce smooth?

Whisking egg yolks and lemon juice over gentle heat before slowly adding warm melted butter creates a thick, creamy sauce. Adding Dijon mustard and cayenne pepper enhances the flavor.

→ Can I substitute Canadian bacon with other options?

Yes, smoked salmon or sautéed spinach work well as alternatives for pescatarian or vegetarian variations, offering different flavor profiles while maintaining balance.

→ How to keep hollandaise sauce from curdling?

Keep the sauce warm but not hot by removing from heat promptly once thickened and use gentle whisking. Excessive heat causes the sauce to separate.

→ What side dishes pair well with this brunch?

Light salads, fresh fruit, and sparkling wines or light-bodied white wines complement the rich and savory elements of the dish.